It’s soup weather again and this recipe is perfect for a soup party! Celebrate the chill in the air by making a simmering pot of goodness. You won’t miss the meat in this rustic, savory vegan soup, the spices from the soy chorizo are very authentic and this soup will have you dreaming of dining al fresco at a sidewalk café in Spain.

2 tablespoons olive oil

1 onion, chopped

2 ribs of celery, chopped

1 large carrot, peeled and chopped

12 oz. of sliced mushrooms

1 bay leaf

1 teaspoon paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon black pepper

3 garlic cloves, chopped

1 ½ cup of split red lentils

1 12 oz. package of soy chorizo, casing removed

1 28 oz. can of chopped tomatoes

1 quart of vegetable stock

3 cups of water

3 tablespoons sherry wine vinegar

Directions

Heat the olive oil in a 6 quart pot on the stove top over medium heat and add the onion, celery, carrot and mushroom and sauté for about 8 to 10 minutes

Add the spices, garlic and lentils and cook, stirring occasionally for another 5 minutes

Add the remaining ingredients and bring to boil, cover and reduce heat to simmer and cook for approximately 20 to 30 minutes or until lentils are nice and tender.